April is Homegrown Month at Tasting Table.
This low spirit cocktail is the perfect refresher to leap into spring. If you can, pick a dry white cider that will add a tart, slightly grassy finish to the drink. And for the freshest cocktail, always use the freshest produce. (Could there be a better motivation to grow your own garden?)
For more rhubarb recipes, read "Playing the Stalk Market."
Recipe from the Tasting Table Test Kitchen
Yield: 1 cocktail
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
For the Rhubarb Simple Syrup:
2 cups rhubarb, cut into 2-inch pieces
½ cup water
½ cup sugar
For the Cocktail:
4 mint leaves, plus more for garnish
1 lemon wedge
1 ounce bourbon
¾ ounce rhubarb simple syrup
1 ounce dry white cider
1. Make the rhubarb simple syrup: In a medium saucepan over medium heat, combine the rhubarb, water and sugar. Simmer until the rhubarb is soft and the mixture begins to thicken, 8 to 10 minutes. Remove from the heat and allow to cool for 5 minutes. Strain the syrup, pressing down on the solids to extract all the juices. Discard the solids.
2. Make the cocktail: In a cocktail shaker, muddle the mint leaves and the lemon wedge. Add the bourbon and rhubarb syrup. Fill the shaker with ice and shake vigorously until well chilled. Strain into a coupe glass and top with the cider. Garnish with a mint leaf. And serve.
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